Vanilla Frosted Cupcakes
- ½ cup unsalted butter, softened
- Generous ½ cup superfine sugar
- 2 eggs, lightly beaten
- ¾ cup self-rising flour
- 1 tbsp. milk
- Candied rose petal, to decorate
- ¾ cup unsalted butter, softened
- 2 tsp. vanilla extract
- 2 tbsp. milk
- Scant 2 2/3 cups confectioners’ sugar, sifted
Preheat oven to 350 degrees F. Put 12 paper liners in a 12-hole muffin pan. Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and fold in gently using a metal spoon. Fold in milk. Spoon the batter into the paper liners. Bake in the preheated oven for 15-20 minutes, until golden brown and firm to the touch. Transfer to a wire rack and let cool. For the frosting, put the butter, vanilla extract and milk in a large bowl. Using a mixer, beat the mixture until smooth. Gradually beat in the confectioners’ sugar and continue beating for 2-3 minutes, until the frosting is light and creamy. Spoon the frosting into a large pastry bag fitted with a large star tip and pipe swirls of the frosting onto the top of each cupcake. Decorate each cupcake with candied rose petals. Make 12 cupcakes.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.